BeerSmith™ Recipe Cloud

Notes

*************************************************************** 19 Aug 2017 ******************************************************************************************************************** mash yieled 10 gal, should have boiled down to 8gal before setting timer and begining session. post boil gravity was too low >>(SG=1.062)<<, dumped 1.5 gallons out because it will not fit in carboy. carboy is too full, up to the neck. using blow off tube, but i still expect a mess. 1.33 gallon gets boiled off per hour. I would have had to run a boil for 2 hours to reduce to 7.3 gallons. recipe calls for 8 gallons of pre boil volume. I would repeat exactly as today's session with the exception to boil for an hour and half to reduce volume. the sparge was great with the right length of silicon hose. rinse was efficient if I was only patient enough to run the boil longer. This session results more along the lines of a strong american stout, where I really wanted to go for an imperial. problem is with the SG. I will fix it next time. opened growler i had bottled. 16 September 2017- taste was awesome! no burnt flavor- morphed into soft licorice and chocolate-beauatiful! **************************************************************** 7 OCT 2017 ******************************************************************************************************************** BS indicated 5.17 gal at 170 deg F for the mash at 156 deg F. I knew this was wrong and prefer a dryer stout anyway, so I used 5 gal at 159 deg F, mash was at 151 deg F. Sparged 13 gal, boiled down to 8.3 gal pre.b.SG of 1.05. post boil was 6.2 gal at >>(SG=1.061)<<. so far on the $$. boiling down is the way to go to achieve efficiency, but it adds a few hours to the brew day. wort has a very pleasant caramel flavor. I am concerned if adding the coffee flavor will ruin the batch. I ran out of O2 when I brewed the IPA last weekend. I figure that all the stirring I do with the chiller will take care of any O2 defficiencies. time will tell. >>>>>>>>DO NOT ADD SALT TO THE MASH WATER!! DUMP<<<<<<<<<< *************************************************************** 14 OCT 2017 ******************************************************************************************************************** Mash-5.17 gal @ 167F mash temp 154F. preboil SG 1.050 Postboil >>(SG=1.065)<<. 28 October, racked off into a keg to use as bright tank, added priming sugar and had enough to fill two growlers as well, put two cups of coffee into spider for the keg. 4 November, cold crashing one of the growlers to check it out :) I hope to brew this Stout next weekend-recipe >>AJUSTMENT<< increased specialty malts 80L M from 1lb to 2lb,CM-same1lb, 120L M from 1lb to 2lb, replaced 1oz fuggle at 40 min with 1oz cascade at 40min. changed the mosaic addition from 10min to 15min for simplicity. 5 Nov>> recommend mash temp 156^-growler taste is too dry, lot of alcohol flavor. Put keg in fridge to cold crash. 6 Nov>>Growler already tastes better with more time in the fridge. reading with a hydrometer.>>(FG=1.019)<< added a pinch of sugar, deff tastes better, sugg higher mash temp. Added 2 cups of coffee in spider in keg for two weeks, taste is a real winner, try 1 cup next time. *************************************************************** 10 NOV 2017 ******************************************************************************************************************** Mash temp=158 preBoil SG= 1.054 post boil= 1.072 22 Nov 2017 racked into keg- super clear, tastes good, perhaps cut back on the chocolate malt a bit. might just carb it up as is SG=1.02 not sure why it is so high. need to mash at 148!<< >>ADJUSTMENT<< reduce 2ROW from 10lb to 9lb. reduce Chocolate malt from 1lb to 8oz. reduce Crystal 120L from 2lb to 1.5lb. reduce Crystal 80 from 2lb to 1.5lb. add 1lb of Biscut malt for flavor